Mica's Menu
Mica Paris' dishes included Jamaican chicken, rice and peas and lemon vodka sorbet:
Based on Jamaica's national dish, Mica's recipe features the mild ackee fruit teamed with dried salted cod fish. The tasty combination is cooked up in a savoury sauce of tomatoes, onions, peppers and spices. Often served as Sunday lunch in Jamaica, Mica prefers it as an appetiser for a Caribbean feast.
Serves 5-6
Ackee and salt-cod served with plantains and pineapple
Ingredients
2 tins of ackee (although fresh are available, if unripe they can be poisonous and cause sickness)
2 packets of salted green cod
115g organic smoked bacon finely diced
2 medium onions, finely chopped
2 tbsp. butter
1 small hot pepper, chopped
1 green onion, chopped
2 sprigs fresh thyme and Parsley
4 vine tomatoes, quarter chopped
1/2 tsp. black pepper
6 plantains
1 small pineapple
Soak the salt fish over night in cold water. Rinse thoroughly. Heat some extra virgin oil and real butter on a medium heat and then gently fry for until fish is tender (do not allow the fish to turn brown). Add the diced pork (bacon) until crisp and brown. Add the onions, peppers, thyme and tomatoes. Fry for about 2-3 minutes before lowering the heat and simmering for another 5 minutes.
Drain the juice off the ackees and add them to the fish, Sprinkle with black pepper and season to taste before simmering for a further 5 minutes. Serve hot with a sprinkling of parsley. Peel and slice the plantain into eight and half the lengths. Fry gently in olive oil until golden.
Place 3 or 4 plantain on a medium-sized plate, with the cooked Ackee and Salt-fish on top. Garnish with pineapple chunks.
Serves 5-6
Ackee and salt-cod served with plantains and pineapple
Ingredients
2 tins of ackee (although fresh are available, if unripe they can be poisonous and cause sickness)
2 packets of salted green cod
115g organic smoked bacon finely diced
2 medium onions, finely chopped
2 tbsp. butter
1 small hot pepper, chopped
1 green onion, chopped
2 sprigs fresh thyme and Parsley
4 vine tomatoes, quarter chopped
1/2 tsp. black pepper
6 plantains
1 small pineapple
Soak the salt fish over night in cold water. Rinse thoroughly. Heat some extra virgin oil and real butter on a medium heat and then gently fry for until fish is tender (do not allow the fish to turn brown). Add the diced pork (bacon) until crisp and brown. Add the onions, peppers, thyme and tomatoes. Fry for about 2-3 minutes before lowering the heat and simmering for another 5 minutes.
Drain the juice off the ackees and add them to the fish, Sprinkle with black pepper and season to taste before simmering for a further 5 minutes. Serve hot with a sprinkling of parsley. Peel and slice the plantain into eight and half the lengths. Fry gently in olive oil until golden.
Place 3 or 4 plantain on a medium-sized plate, with the cooked Ackee and Salt-fish on top. Garnish with pineapple chunks.
Rice and Peas
Serves 4-5
Fresh Gungo peas (pigeon peas) are used when in season, but dried red kidney beans are usually the 'peas' of Jamaican Rice and Peas.
Ingredients
1 medium sized can red kidney beans (the peas)
1 pack of solid creamed coconut
2 cloves of garlic
2 cups of brown basmati rice
1 green onion, chopped
2 sprigs of fresh thyme
1 table spoon olive oil
1 tablespoon of butter
Water
Soak peas overnight in water. The next day you cut up the garlic, onion, thyme and creamed coconut and boil with the peas are soft, until they are soft. Wash the rice thoroughly several times and add to the mixture with a little more water and the butter. Add rice on a VERY low heat and leave until rice softens and water evaporates (anything from 30-45 minutes).
Serves 4-5
Fresh Gungo peas (pigeon peas) are used when in season, but dried red kidney beans are usually the 'peas' of Jamaican Rice and Peas.
Ingredients
1 medium sized can red kidney beans (the peas)
1 pack of solid creamed coconut
2 cloves of garlic
2 cups of brown basmati rice
1 green onion, chopped
2 sprigs of fresh thyme
1 table spoon olive oil
1 tablespoon of butter
Water
Soak peas overnight in water. The next day you cut up the garlic, onion, thyme and creamed coconut and boil with the peas are soft, until they are soft. Wash the rice thoroughly several times and add to the mixture with a little more water and the butter. Add rice on a VERY low heat and leave until rice softens and water evaporates (anything from 30-45 minutes).
Jamaican Chicken
Serves 5
Ingredients
6 Organic, skinless chicken thighs
1 whole Lemon (halved)
2 tablespoons of olive oil
1 whole onion (chopped)
1 teaspoon Mild Madras Powder
Chicken stock
2 cloves fresh garlic
1 tomato
2 sprigs fresh Thyme
1 sprig of flat-leafed parsley
2 Green Peppers (chopped)
Salt and Pepper to taste
Clean the chicken thighs in lemon water (using the halved lemons), and rub in the marinade of mild madras powder, salt and pepper, fresh garlic and thyme for at least two hours or overnight if possible. When all the flavours have been absorbed, fry in a large pan on a medium heat with the oil until the chicken is golden brown.
Lower the heat and add chicken stock, green peppers and onions and tomato before placing a lid on the pan and leaving to simmer for twenty minutes on a medium-low heat.
Serve with the rice and peas.
Lemon Vodka Sorbet
Ingredients
Lemon Sorbet
Polish Vodka
Place two scoops of lemon sorbet into a chilled glass. Add vodka to taste.
Dinner Party 3: Ulrika Jonsson >
Serves 5
Ingredients
6 Organic, skinless chicken thighs
1 whole Lemon (halved)
2 tablespoons of olive oil
1 whole onion (chopped)
1 teaspoon Mild Madras Powder
Chicken stock
2 cloves fresh garlic
1 tomato
2 sprigs fresh Thyme
1 sprig of flat-leafed parsley
2 Green Peppers (chopped)
Salt and Pepper to taste
Clean the chicken thighs in lemon water (using the halved lemons), and rub in the marinade of mild madras powder, salt and pepper, fresh garlic and thyme for at least two hours or overnight if possible. When all the flavours have been absorbed, fry in a large pan on a medium heat with the oil until the chicken is golden brown.
Lower the heat and add chicken stock, green peppers and onions and tomato before placing a lid on the pan and leaving to simmer for twenty minutes on a medium-low heat.
Serve with the rice and peas.
Lemon Vodka Sorbet
Ingredients
Lemon Sorbet
Polish Vodka
Place two scoops of lemon sorbet into a chilled glass. Add vodka to taste.
Dinner Party 3: Ulrika Jonsson >